Probiotic Coconut Yogurt

Not nearly as good as Coconut Cult, buuuuut it’ll fill the gaps I suppose. And it is still yummy! And I can eat more of it 🤤… I’m still only in the 2tbsp/day of the real Coconut Cult club!

Definitely copied Minimalist Bakers recipe for this one, with only one tweak and that’s because I couldn’t find the Whole Foods brand coconut milk, so I just made my own from a big ol’ coconut 🤣. Result was pretty delish and I now keep a jar on hand in the fridge for smoothies, parfaits and nibbles here and there.

To make the coconut milk, I just took a coconut. Poked a hole where the “eyes” are. Drank the water. Mmmmm.


Then I just baked it in a 350* oven for about 30 mintes. Took it out. Let it cool. Then let my 6 year old whack at it with a hammer until it broke open. Then I harvested the pieces. Put them in my blender. Added 2 cups of water. Blended on high for a HOT minute. And strained with a cheese cloth. It took a little doing, but it was mostly passive work. And my son had loads of fun cracking that thing open. Cooking+entertainment. Win win.

Oh! And I saved the shreddy bits and made coconut flour. So many uses, so little time. So many purposes, 1 little item. I also bake a couple at a time and freeze some of the meat for smoothies. But I digress.

After I had the milk made, I just added 2 renew Life (50billion) capsules, stirred, covered with a cheese cloth and let it sit for about 48 hours. Bam! Coconut yogurt.

I also tried this with the PB2 strains and got a decently thick yogurt, but in the fridge it transformed into more of a kefir like consistency.


I ate it plain, in smoothies, but by far my favorite way is atop these pancakes with figs!

No Whey Pancakes!

Sooo I’ve began a love affair with ricotta cheese. Not just any ricotta cheese, but home made ricotta. I’m new to it and never knew how easy or delicious it could be! I just always thought it was that gross spongy stuff you added to lasagna to give it its density. Turns out, it’s amazeballs. If you haven’t tried it yet, I recommend it. Here’s the post to help you out.

Ok ok ok… why all this talk of ricotta cheese on a pancake post?! Well, there’s a WHEY you can make pancakes with a cheese bi-product. Hehehe, get it? The whey! When you make even a little ricotta, you get a lot of all natural, no fat, high protein liquid whey! I just save it in a jar and use it in smoothies and pancakes etc. And you can’t even tell. Here’s the pancake recipe I use:

Dry Ingredients:

2.5 c flour of choice* (I’m always playing around with my flours, but I’m a huge nerd that way. I typically grind up a mixture of whole wheat, steel cut oat, flax, almond and chia in my Vitamix, but you can use any flour)

1tsp baking soda

*except coconut flour… that would be one DENSE pancake

** Feel free to also add protein powders here. I don’t for these pancakes because I use the whey in the liquid base!


Wet Ingredients:

3 medjool dates, pureed with about 2 tsp warm water and

¼ c Coconut oil (I just LOVE the way coconut oil tastes, but you could use any oil)

½ banana (optional, for a little added sweetness)

2 eggs

½ c Cottage Cheese*

1 tsp ACV

3/4c Liquid Whey

*Could also sub greek yogurt, but I like the way the cottage cheese reacts with the baking soda and ACV and makes them a little bit fluffier

Blend/mix all the dry ingredients.

Blend the first two ingredients until pasty. Add the rest and blend until well incorporated. Pour wet into dry. Fold until all the batter is well mixed.

Spray and heat a large skillet. I use Trader Joes sprayable coconut oil. When pan is hot, use a 1/4c to pour batter onto skillet. Flip after about 30sec-1min.


These were so tasty my kids didn’t even eat these with syrup. Just hot off the plate, just about as fast as I could make them for a while. I topped mine with figs and Coconut Cult yogurt and HAD to go back for seconds. I absolutely could NOT help myself.

They’re also really tasty topped with an egg!

Wait for it…

It’s a hearty, but delicious pancake. Gives you energy for family hikes like these:

And shenanigans like these:

Turmeric Latte Pancakes

Ok people. I seriously cannot stop making these. And I also cannot stop with my current turmeric obsession and experimentation. Why am I just now discovering this spice?! 

And they’re really not that yellow, so your kids wont scoff!

Also, I know I went a little flour crazy with this recipe, but it’s because I’m a big nerd, have them all on hand and I really like the flavor combos. If I could pick 2, use the pat flour and almond flour and never mind the rest. The almond flour adds amazing flavor! You could just use oat flour too, but I really think the almond flour reaaaallllyy bumps it up a notch!

I make an enourmous batch of these and use them for everything. Breakfasts. Snacks. Lunch. I love slapping some PB on top. Then plain Greek yogurt. Then some berries or sweet potato-depending in how I’m feeling. Delish either way!

Ok. Here we go:


1.5c oat flour

1c almond flour

1/4c rice bran (tocos)

1/4c wheat germ

1/4c coconut flour

1tbsp psyllium husk powder (good for digestion, but don’t over do it!!!)

1 scoop vanilla protein powder

1/4c organic evaporated cane juice

1tsp baking powder

1tsp baking soda

2tsp turmeric

2tsp cinnamon

1/2 tsp ginger

3/4c cottage cheese

2 farm fresh eggs

1.5c milk of choice

1tbsp vanilla

2tbsp honey 

Directions. Heat pan over med heat. Whisk dry ingredients together and set aside in a bowl. Blend remaining wet ingredients thoroughly. Make a little well in the dry ingredients and pour half the wet ingredients in. Mix until well incorporated. Add more wet. Mix again. Add the last of the wet and mix until all ingredients have been incorporated. Then I use a 1/4c to scoop out the batter and pour into the griddle. Then it’s time to flippity flip those flap jacks!! I personally prefer these with yogurt, berries, butternut squash and/or a liiiiiitle but butter over syrup. But that’s just me! Shoot, my daughter just eats the batter plain, so c’est las vie. And to each his own. And whatever other colloquial phrases come to mind 🤣.

Chocolate Pancakes

And if the title weren’t enticing enough, they can be made with 1 blender and 1 pan. And they’re heathy, kid friendly, have no sugar and are protein packed!

And you can fit all the ingredients on this cute little cutting board 🤓. And all these cute little ingredients turn into THESE:

No syrup needed. Just strawberries.


1/2 c milk of choice

1 ripe banana

1 tsp vanilla

1 organic egg, certified humane 

1/2c rolled oats

1/2c flour of choice (I’ve used White whole wheat and almond, and sometimes a tbsp or 2 of coconut flour. Don’t go crazy here though… messes with the fluffiness!)

1tsp psyllium husk (optional-for digestion)

1 scoop vanilla protein powder (I used Bobs Redmill)

1/4c cacao powder 

1 tsp baking powder

Blend the first 4 ingredients until well mixed. When you see that vortex in the middle, put the blender at the lowest speed where you can still see the vortex. Add the rest of the ingredients. Once all ingredients are in, blend at high for a few seconds until ingredients turn into a well incorporated batter.

Spray your fry pan, get it hot, turn heat down to medium fry yo’ flapjacks!

Feel free to add/experiment with different spices and/or veggies! I’ve been known to sneak copious amounts of squash and/or cauli in my pancakes… sometimes even different cayenne peppers, cinnamons etc. 

Get crazy. It’s ok. It’s your kitchen!

Peach Dutch Baby with Cherry Compote (vegan)

I subscribe to Bon Appetite magazine and I absolutely love it. Many of the recipes are on the more difficult end of the cooking scale and there ingredients I have to google in almost every issue, but there are some recipes that are doable, some recipes I think I could tweak and some recipes I aspire to complete one day, but all are delicious (or at least look delicious)!

I stole this idea from the July issue of Bon Appetite and decided to tweak it to see if a Vegan version would work. The real version is a lot fluffier and a bit sweeter, but the Vegan version was delicious as well.

I absolutely LOVE Dutch Baby pancakes and they seem so complex at restaurants (traditionally apple); coming out all bubbly, carmelly, gooey and crunchy I didn’t think they were this easy to make. The peach in this recipe was almost a no brainer, considering it is peach season in the South!

I was mad I didn’t think of it first… I would have to say that with these super sweet peaches, this Dutch Baby was even better than the traditional apple version (for me).
I will post both the Bon Appetite recipe and mine so you can try both out for yourself! I am not a huge fan of cherries, but the tartness of the cherry was so good with this pancake.
Bon Appetite:



  • 1/4 cup honey
  • 2 3″ strips lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 cups cups fresh (or frozen, thawed) cherries (about 1 lb.), stemmed, pitted, halved


Peach Dutch Baby Pancake with Cherry Compote

  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 4 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 3 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 peaches, halved, pitted, cut into 1/4″-thick wedges
  • Powdered sugar (for dusting)



  • Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill. DO AHEAD: Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.


Bake pancake until puffed and golden brown all over, 17–20 minutes (it will deflate as soon as it’s re

  • Preheat oven to 425°. Melt 2 Tbsp. butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.

  • Heat a 12″ cast-iron skillet over medium heat. Add remaining 2 Tbsp. butter and remaining 2 Tbsp. sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.

  • Bake until golden, about 17-20 minutes. Dust with powdered sugar.

    My Recipe:

    (compote stayed the same)


    • 2 tbsp vegan butter or coconut oil
    • 1/2 cup applesauce
    • 2 tbsp chia seeds
    • 2 tbsp ground flax seeds
    • 3/4 cup fresh ground spelt flour (if possible, organic or Bobs Red Mill WW flour would work too)
    • 3/4 cup regular almond milk
    • 3 coconut sugar, divided
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt
    • 2 peaches, halved, pitted, cut into 1/4″-thick wedges
    • Powdered sugar (for dusting)

    Mix the chia seeds and flax with 1/2 cup water and let sit for 15 minutes. 

    Preheat oven to 425.

    Blend (in a blender) milk, flour, apple sauce, chia/flax/water mixture, vanilla extract, 1 tbsp coconut sugar and salt until well combined.

    Heat a 12″ skillet to medium heat and melt 2 tbsp vegan butter or coconut oil. Add 2tbsp sugar and stir until caramel-like. Add sliced peaches and cook for 2 minutes over medium-high heat.

    Pour pancake batter over pea mixture (I spread the peaches out a bit so they were all over the bottom of the skillet). 

    Bake for 20-22 minutes until golden brown and dust with powdered sugar if desired. 

    The Vegan Dutch Baby isn’t as puffy as the BA recipe, but it was still really good. I didn’t tell my husband I “Veganized” it and he went back for seconds.


Coconut-Mango- Key Lime Pancakes

These pancakes are mildly sweet and fruity with a tangy little kick to them! I was feeling the tropics and just sort of went with it for these pancakes. I absolutely love mangos and they are in season practically everywhere now, so I figured why not!


As a kid I used to eat my pancakes with lemon and powdered sugar on top instead of syrup. I loved that sweet/sour combo on top of a fluffy pancake, so that’s what I was looking to create here, sans flour, sugar and empty carbs! I think they’re pretty good, but you be the judge :).
1/4 cup steel cut oats
1 tsp baking powder
1/2 mango (no skin)
1/2 small lime or key lime, juice ans zest
2 tbsp coconut milk (I used Trader Joes brand)
1 tsp honey (optional)
2 tbsp plain greek yogurt
2 egg whites
In a high powered blender (I use Vitamix) blast the steel cut oats into a flour. Start on a low power and gradually work your way up to high. Add baking powder. Cut mango as follows:

Add to blender. Zest lime over mixture in blender and squeeze in juice. Add the rest of the ingredients and blend well on low. If you blend on too high a setting, your pancake batter will be kind of frothy… not sure if it affect taste, it just looks kind of weird.
Heat your pan over medium heat and spray with coconut oil. Pour silver dollar pancakes on pan like so:

 Flip when they bubble like this!

 Garnish with raspberries, remaining mango and whatever fruit you like!

 Let me know what ya think! I’d love to hear from you :).